October's People profiles

Pirate days, crab soup cook-offs and more are featured in this month's People section.

The culinary team at Riderwood, a retirement community in Silver Springs, Md., recently earned first place at the 46th annual Maryland Seafood Festival’s Crab Soup Cook-Off. The Riderwood team faced off against 16 restaurants in the cook-off, which featured the Chesapeake Bay’s famous blue crabs. The Riderwood team won first place for its entry in the Best Vegetable Crab category (People’s Choice). The team also earned second place in the Best Cream of Crab (People’s Choice) and Best Vegetable Crab (Judge’s Choice) categories. “The Maryland Seafood Festival provides the perfect venue for Team Riderwood to showcase our culinary skills in front of a statewide audience,” says Victor Cirrincione, executive chef. “For us, the Crab Soup Cook-Off has evolved into a tradition, a rite of passage for the different culinary professionals who join this competition. It’s especially rewarding to win the People’s Choice Award because hundreds of guests with different tastes agreed that our vegetable crab soup was the best.”

Pictured from left to right: Willie Wanzer (chef de cuisine), Demetreus Wills (sous chef), Derrick Gregg (chef de cuisine), Evroy Wright (chef de cuisine), Victor Cirrincione (executive chef) and Carlos Gauna (chef de cuisine).

Pages

More From FoodService Director

Industry News & Opinion
autumn leaves

Because I’m writing this letter in the middle of August, it’s a bit tough to imagine the fall season—crunchy leaves, cooler air and the impending sense of dread over whether this will finally be the winter when I freeze to the sidewalk.

But autumn also brings some of my favorite foods: stews, soups, squashes and apples fresh from the tree. Meanwhile, at Greenville County Schools in South Carolina, K-12 diners are getting amped up about a plethora of DIY options, including a build-your-own chicken and waffles bar, says Director of Food and Nutrition Services Joe Urban. (Where was...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

FSD Resources